Easy egg and tomato benedict
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Sized tomatoes |
| ½ | cup | Mayonnaise |
| ¼ | cup | Milk |
| 1½ | teaspoon | Fresh lemon juice |
| ½ | teaspoon | Basil leaves,crushed |
| 1/16 | teaspoon | Ground black pepper |
| 4 | English muffins, split and | |
| Toasted | ||
| Salt | ||
| 8 | Eggs, poached and well | |
| Drained | ||
Directions
Hold tomatoes at room temperature until fully ripe.Cut each tomato into 4 slices;set aside.In a small saucepan,combine mayonnaise,milk,lemon juice,basil and black pepper;heat until hot;keep warm.On each English muffin half arrange a tomato slice;sprinkle lightly with salt,top with a poached egg;cover with mayonnaise sauce.Serve two for each portion.Garnish with parsley if desired.Serves 4.